Creamy Chicken, Zucchini and Vegetable Soup

Roughly chop the potatoes, carrots, onions, and zucchini. Leave the garlic cloves whole.

Place the chicken breast and all the vegetables in a pot, and pour in water so that it doesn't quite cover them completely (since the zucchini will release plenty of liquid).

Bring to a boil, skim off the foam, reduce the heat, and simmer for 30–40 minutes until the chicken and vegetables are tender.

Remove the chicken breast, let it cool slightly, and cut it into small cubes or shred it into pieces.

Puree the vegetables and the cooking broth using an immersion blender until smooth. If the soup is too thick, add a bit of water to reach your desired consistency.